In large saucepan, combine carrots and broth. Cover and bring to a boil. Lower heat to medium and simmer until carrots begin to soften, about 7 minutes.

Add onion, garlic, cumin, salt, coriander, pepper, and all but 4 tablespoons of squash. Cover, raise heat to high, and bring to a boil. Reduce heat to low and simmer, covered, until vegetables are very tender and flavors are blended, 15 to 20 minutes.

In food processor or blender or with a hand blender, puree soup until smooth. Pour into bowl, cover, and chill 1 hour.

Stir yogurt into soup until combined. Divide into 4 bowls and garnish each with a tablespoon of reserved squash and chives. (From organicgardeing.com)

Corn, Cucumber, Tomato Salad

2 or 3 ears sweet corn

2 small cucumbers

3 tomatoes

1 small red onion

2 Tbls. olive oil

1 Tbls white wine vinegar or lemon juice

1 small clove garlic, minced (optional)

1/2 tsp salt

Basil, mint, cilantro, or parsley (optional)

Shuck corn and cut off the kernels and put in a large bowl. Peel, seed, and dice cucumbers, and add to bowl. Core and dice tomatoes, add to bowl. Dice onion and add to bowl.

In a small bowl, whisk together oil, vinegar or lemon juice, garlic if you like, and salt. Pour over salad and toss to combine thoroughly. Mince herbs and use to garnish salad, if you like.

(From localfoods.about.com)

Grilled Summer Squash w/ Feta & Mint

3 lbs assorted summer squash, trimmed

2 Tbls freshly squeezed lemon juice

3 Tbls olive oil

Kosher salt

Freshly ground black pepper

2/3 C crumbled feta cheese (about 3 1/2 oz)

4 tsp coarsely chopped fresh mint leaves

Cut all of the squash into inch and a half slices. Place in a large bowl, and set aside.

Place the lemon juice in a medium bowl and whisk in the olive oil in a slow stream until combined. Season with salt and pepper, then add half of the dressing to the bowl of squash, season generously with salt and pepper again, toss to combine, and set aside.

Meanwhile, heat a grill pan or outdoor grill to high (about 450°F to 550°F). When the grill is ready, use a slotted spoon to place the squash on the grill. Reserve the large bowl and any remaining dressing in it. Cook the squash uncovered, turning occasionally, until charred in spots and crisp tender, about 7 to 8 minutes total.

Return the grilled squash to the large bowl, add the remaining half of the dressing, and toss until evenly coated. Let the squash cool until just warm or room temperature, about 15 minutes. Add the feta and mint and stir to combine. Taste and season with more salt and pepper as needed. (From chow.com)

Gazpacho

1 cucumber, halved and seeded, but not peeled

2 red bell peppers, cored and seeded

4 plum tomatoes

1 red onion

3 garlic cloves, minced

23 oz tomato juice (3 C)

1/4 C white wine vinegar

1/4 C good olive oil

1/2 Tbls kosher salt

1 tsp freshly ground black pepper

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not over process!

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop. (From foodnetwork.com)